Hey everyone, it’s Jim, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, brown sugar shortbread cookies. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Brown Sugar Cut-Out Cookies and Icing. It is as though there are ingrdients missing. They tasted great but were terribly stiff and hard.
Brown Sugar Shortbread Cookies is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re nice and they look fantastic. Brown Sugar Shortbread Cookies is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have brown sugar shortbread cookies using 7 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Brown Sugar Shortbread Cookies:
- Make ready 2 1/4 cups all purpose flour
- Prepare 1/4 tsp. salt
- Prepare 1 cup unsalted butter, softened to room temperature
- Take 1 cup light brown sugar
- Make ready 1/3 cup dark brown sugar
- Take 1 1/2 tsp. vanilla extract
- Prepare 2/3 cup coarse sugar (optional for rolling)
You could use a more exotic brown sugar in this recipe, such as Billington's dark brown cane sugar from England or These cookies are delicious & fast & handle well - they have the oatmeal and shortbread taste & texture. These easy shortbread cookies are given a wholesome twist with the addition of nutty cornmeal and caramel-y brown sugar. Brown Sugar-Cornmeal Shortbread Cookies. this link is to an external site that may or may not meet accessibility guidelines. These Brown Sugar Scottish Shortbread are buttery, deliciously chewy, sweet and incredibly easy to make!
Steps to make Brown Sugar Shortbread Cookies:
- In a large bowl, whisk together the flour and salt. Set it aside.
- Using either a hand mixer or a stand mixer with a paddle attachment, beat the butter and brown sugars together on medium-high speed until combined and creamy. Beat in the vanilla.
- On low speed, add in the flour mixture. Once it's all added in, switch to high speed until the dough comes together.
- Turn the dough out into a lightly floured surface. Divide the dough equally in half. Roll each half into a long, roughly 8"in length and 2.5" in diameter. Tightly wrap each log with saran wrap and place it in the fridge to chill for at least 4 hours (and up to 5 days). Chilling this dough is necessary.
- Once it's chilled for the mandatory amount of time, preheat the oven to 350°F. Line some baking trays either with parchment paper or a silicone baking may and set them aside.
- Remove the logs from the fridge. Roll them in the coarse sugar if using, then slice into equal sized cookies. Place them spaced about 2" apart on the prepared baking trays.
- Bake for 10-12 minutes, or until lightly browned around the edges. Allow them to cool on the baking trays, then transfer them to a wire rack to cool completely.
- Store in an airtight container for up to 5 days.
These cookies are so delicious, they're begging to become a new holiday tradition! For this brown sugar cookie recipe variation of the recipe, I have swapped brown sugar for granulated. And also increased the vanilla a bit, because I love a super vanilla-y These almost remind of a brown sugar shortbread cookie I used to make often for my dad; this recipe just includes an egg! Stop the mixer to scrape down the sides. Joseph Communications uses cookies for personalization, to customize its online advertisements, and for other purposes.
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